Lv5
850 积分 2023-06-20 加入
Preparation of water-soluble dietary fiber from bamboo shoots by fungi fermentation and its supplementation in biscuits
13小时前
已完结
Preparation and Improvement of Physicochemical and Functional Properties of Dietary Fiber from Corn Cob Fermented by Aspergillus niger
14小时前
已完结
Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment
14小时前
已完结
Preparation of meaty flavor additive from soybean meal through the Maillard reaction
1天前
已完结
Process optimization and anti-oxidative activity of peanut meal Maillard reaction products
1天前
已完结
PolyE-IL, an Efficient and Recyclable Bronsted Acid Catalyst for Conversion of Rice Straw into Levulinic and Other Organic Acids
23天前
已完结
The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties
23天前
已完结
Principal component analysis and correlation studies of spring wheats in relation to cookie making quality
23天前
已完结
Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging
23天前
已完结
Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment
1个月前
已完结
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